Practical Paleo Swirly Crustless Quiche

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Carrots

  Raw

  2 large or 144g

• Egg

  Whole, fresh eggs

  12 large or 600g

Directions

1. Preheat oven to 375°F (190°C). Grease a 9 x 13 inch baking dish with butter.
2. Shred or grate the zucchini. Strain the shredded zucchini using a cheesecloth or strainer bag. Shred or grate the carrots.
3. In a large bowl, combine the zucchini, carrots, and eggs. Pour the mixture into the prepared baking dish.
4. For a swirled effect, use a fork to create a circular pattern on the surface of the mixture.
5. Bake for approximately 45 minutes, or until the edges are golden brown. The quiche will puff up while baking and then deflate when removed from the oven.